tomato, mushroom & prosciutto pizza

MAKES a 30cm pizza

ingredients

• ½ tsp dried active yeast
• pinch of salt
• 250ml warm water
• 375g plain white flour
• 2 tbsp olive oil
• ½ salt
• some black olives
• 6 slices prosciutto
• 8 mini portobello mushooms
• 4 ripe plum tomatoes
• 3 tbsp sun-dried tomato purée
• 150g thinly sliced mozerella
• 3 tbsp freshly grated Parmesan cheese
• fresh basil to garnish

method

1. Mix yeast as per instructions on packet.
2. Sift flour into a large bowl and make a well in the middle. Pour in yeast mixture, olive oil and salt. Mix together with a flat knife, then using your hands, mix until dough comes together.
3. Put dough on a floured surface and with clean, dry hands knead for 10 minutes until smooth, elastic and still soft.
4. Put the dough into an oiled bowl, cover with a damp cloth and leave for approx. 1 hour until it has doubled in size.
5. Knock back the dough and roll out to 30cm diameter, making sure that the dough is thicker around the edges. Place onto a floured Pizza Crisper.
6. Spread the tomato purée over the base. Scatter the toppings over the pizza, drizzle with olive oil and sprinkle with grated Parmesan.
7. Bake in a pre-heated oven, 240°C/Gas 9 for 15-20 minutes until golden. Serve immediately, with basil leaves scattered on top.

Products which you may find helpful with this recipe...

more recipe ideas...